Creamy Homemade Vegan Eggnog

 ‘Tis is surely the season to be jolly and there’s no better way to indulge than with this Creamy Homemade Vegan Eggnog. This delicious eggnog is made from cashews, Almond-Cashew milk, awesome spices, and is naturally sweetened with a hint of turmeric. The perfect Holiday drink made in just 5 minutes.

Hey Ya’ll. It’s finally FRIDAY!

The week has definitely flown by for me this week, especially since Christmas is right around the corner and I am nowhere near prepared! Haha. Anyone else share the same sentiment?

Now that my prep for 2019 is in full swing, I’ve been so stressed with getting everything together. So much has been happening and while I’m absolutely grateful for the experiences, it definitely can feel a bit overwhelming, especially once you’re ending off the year and seeing the amount of investment into your journey as an entrepreneur and the little revenue in comparison.

I can admit that being a Business owner is not for the faint of heart at all. However, the vision has to always be greater than the immediate reward to ensure that you never give in to those difficult moments.

On a much lighter note—-let’s talk about this Vegan Eggnog, shall we? If you’re anything like me, then you’re probably a bit hesitant to drink a tall glass of eggnog because of the raw eggs situation!

If not, then kudos to you! So, of course this recipe will be a lifesaver for those of us who aren’t so excited about it! Not to worry—you won’t miss a thing with this version of eggnog!

In fact, to be honest—I enjoyed this eggnog A WHOLE LOT BETTER than the traditional version. It’s full of flavor, holiday spices, and the creaminess is UNBELIEVABLE!

If you’ve been a longtime reader and follower of Orchids + Sweet Tea, then you know that I’ve attempted a Vegan Eggnog recipe before, however, I can admit that this recipe is NOTHING like that one. It’s WAY BETTER!

And yes, there’s a pinch of turmeric in this eggnog as well. Just to be clear, this gives it a nice color (hence it’s not CRAZY light in color) and it has a great dose of healthy benefits to it.

Oh and I’ve recently started using this Almond-Cashew milk blend from the Califia Farms brand and I’m so hooked! It has a nice toasty flavor of both nuts and is so light, much like their other versions of milk. Of course, when I’m not using this brand, I remain devoted to my fave—So Delicious, which makes awesome milks as well.

Why Turmeric?

If you aren’t familiar with using turmeric, then you’ll probably think that it’s just another version of curry powder that isn’t as useful unless making some sort of curry dish.

BUT that’s all false. Firstly, turmeric is actually a a bright yellow powder that is from a plant of the ginger family and is the spice that gives curry it’s actual yellow curry.

So, it’s the “curry” within curry! haha. Secondly, it’s mostly used in Asian and Indian dishes as a coloring agent and of course as a way to add flavor as well.

In case you weren’t aware, Turmeric has some awesome health benefits that are often overlooked! One of it’s main ingredients, Curcumin, has powerful anti-inflammatory and antioxidant properties. This ingredient is also linked to improving Brain function and lowering the risks of Brain diseases.

In addition, Curcumin has been linked to reducing the risk of Heart Disease and studies have shown that it can help (and possibly even treat) certain Cancers.

Among other great health benefits, Curcumin has been linked to reducing the symptoms of Arthritis and Depression, helping to fight against both.

So, all in all, Turmeric and it’s main ingredient–Curcumin has some really great things in store for our bodies if we choose to add it to our diets and lifestyle.

OK, now let’s dig right into this recipe!

Combine the Almond-Cashew milk, cashews, vanilla extract, and spices into a high powered blender on medium-high speed until completely smooth.

Add maple syrup and sea salt, blending on low speed until well combined.

Add eggnog to a large pitcher and chill for at least 2 hours before serving.

To serve: pour eggnog mixture into prepared glass(es) and top with ground nutmeg and a cinnamon stick in each glass.

Drink and enjoy!

MADE OUR RECIPE(S)?

If you choose to make this Creamy Homemade Vegan Eggnog or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 1 vote

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Creamy Homemade Vegan Eggnog

 ‘Tis is surely the season to be jolly and there’s no better way to indulge than with this Creamy Homemade Vegan Eggnog. This delicious eggnog is made from cashews, Almond-Cashew milk, awesome spices, and is naturally sweetened with a hint of turmeric. The perfect Holiday drink made in just 5 minutes.

Course: Drinks

Keyword cashews, dairy-free, drinks, eggnog, holidays, spices, turmeric, vegan

Cook Time: 5 minutes

Total Time: 5 minutes

Servings: 4 glasses

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 cups Raw Cashews, soaked overnight
• 2 cups Almond-Cashew milk (Can use your fave non-dairy milk!)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/8 tsp turmeric
• 1-2 Tbsps pure maple syrup (Can also use Agave instead!)
• pinch of sea salt
• 1 cup light rum, optional for Alcoholic version!

Instructions:

1. Combine the Almond-Cashew milk, cashews, vanilla extract, and spices into a high powered blender on medium-high speed until completely smooth. 

2. Add maple syrup and sea salt, blending on low speed until well combined.

3. Add eggnog to a large pitcher and chill for at least 2 hours before serving.

4. To serve: pour eggnog mixture into prepared glass(es) and top with ground nutmeg and a cinnamon stick.

5. Drink and Enjoy!

Tips | Notes:

NOTE: To make a larger quantity, simply double or triple ingredient amounts and continue steps in recipe.

To Store: Keep eggnog refrigerated for 2-3 days. 

Creamy Homemade Vegan Eggnog.